This study evaluated the effects of substituting wheat flour with shiitake mushroom powder (25-100%) on the physicochemical and antioxidant properties of cream soup. Compared to the control group, the addition of shiitake mushroom powder led to an increase in the moisture content, crude protein, and crude ash with the highest levels observed in the soup containing 100% shiitake mushroom powder. As the substitution level increased, soluble solids and total acidity rose proportionally, while pH decreased. In contrast, the viscosity of the soup decreased with higher levels of shiitake powder, with the control group showing the highest viscosity. Compared with the control, soups supplemented with shiitake mushroom powder exhibited a gradual decrease in lightness and proportional increases in redness and yellowness with increasing levels of powder. Total polyphenol and flavonoid contents increased proportionally with the amount of shiitake powder added, accompanied by enhanced antioxidant activity, suggesting a strong correlation between bioactive compound content and antioxidant potential. These findings indicate that substituting wheat flour with shiitake mushroom powder in soup preparation can improve its functional properties by enhancing bioactive compound content and antioxidant capacity.
Hwang et al. (Fri,) studied this question.